France’s rustic and popular Pain de Campagne (or country loaf) has been carefully created so you can enjoy the flavour of wheat backed up by a small portion of rye, fermented by the sourdough method, using our rye leaven.
This large loaf has a surprisingly light and open interior offering subtle flavours, with a dominating crust.
Light Rye Sourdough (Pain de Campagne)
Click on the Additional Information tab to learn more about our Light Rye Sourdough bread and the organic stoneground flour we use here at Panary.
PANARY’s bread-making courses
Like to learn how to make this loaf and many more? Check out the courses below.
|Ingredients (allergens in CAPS)|
RYE flour, sea salt, WHEAT flour
Organic stoneground rye (dark and light), Organic stoneground white
Sourdough (wild yeast)